Baked Jalapeño Poppers

Baked Jalapeño Poppers

Baked Jalapeño Poppers are one of my family’s favorite summer snacks. There is just not much better than a cream and bacon filled fresh jalapeño with a crunchy crust! This recipe is one of my favorite recipes in my HARVEST COOKBOOK.

Every year I inevitably plant more jalapeño plants than I really need. Jalapeños happen to be my favorite, so I am always looking for new ways to use them. Although I add them to chillies, soups, fajitas, and frittatas, my all-time favorite way to prepare jalapeños is as a popper. I wish I had a plate of them now!

Why You Should Plant Jalapeño Peppers

One of the reasons that I plant so many jalapeño peppers is for their health-giving properties. They reduce cholesterol aggregation, help the heart to adjust to blood pressure changes, relieve congestion and migraine related pain, prevents certain cancers and even help you to lose weight because of their thermogenic properties.

Have a cold? Make a jalapeño dish like these jalapeño poppers!

I like to dry a portion of my peppers to have them all year round, but I love them most straight off the plant in their freshest form.

How to Make These Jalapeño Poppers

After testing many, many poppers in my quest for the best recipe, I have created one that I believe beats them all. The bacon and sharp cheddar cheese in the filling add just the right amount of saltiness to balance the heat and acid of the jalapeño. The creamy filling is offset with the crunchy Panko coating, giving the perfect balance of crunchy to creamy ratio. I really can’t think of a better combination. It is a real keeper and I am privileged to share it with you.

These Baked Jalapeño Poppers have an amazing coating of Panko crumbs that stay deliciously crunchy!
These Baked Jalapeño Poppers have an amazing coating of Panko crumbs that stays deliciously crunchy!

Baked Jalapeño Poppers

Baked Jalapeño Poppers are one of my family’s favorite summer snacks. There is just not much better than a cream and bacon filled fresh jalapeño with a crunchy crust!
5 from 1 vote
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 18 to 20 large jalapeños
  • 8 ounces cream cheese at room temperature
  • 1/2 cup grated sharp cheddar cheese
  • 8 strips bacon cooked and crumbled
  • 3/4 cup all-purpose flour
  • 2 teaspoons Kosher salt more for sprinkling
  • 1/2 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 2 large eggs lightly beaten
  • 1/4 cup buttermilk
  • 1 1/2 cups Panko breadcrumbs
  • 4 Tablespoons unsalted butter

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Cut the jalapeño lengthwise to create a pocket for the filling. Leave the stem of the pepper intact. Carefully scrape the inside of the jalapeño with a paring knife to remove the seeds.
  • In a small bowl, combine the cream cheese, cheddar cheese, and bacon. Place the mixture in a resealable storage bag and cut one corner of the bag to allow the mixture to be easily piped into the peppers. Squeeze the mixture to the bottom of the bag and fill each pepper with the cream cheese mixture. Press the edges of the pepper back together.
  • In a medium bowl, combine the flour, cayenne, garlic powder, eggs, and buttermilk and mix until the mixture has the consistency of pancake batter. It needs to be thick, but if you find that it is too thick, you can add a little more buttermilk. Place the Panko crumbs on a third dish. One at a time, coat the jalapeño in the batter. Then press the jalapeño into the Panko crumbs gently to assure that the Panko adheres the jalapeño.
  • Place each pepper cut side up on a cookie sheet and spoon butter on top of each pepper. Bake for about 30 minutes or until the top is golden. Remove from the oven and transfer jalapeños to a serving dish and sprinkle with a little extra salt.
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8 Comments

  1. Michelle Hedgcock says:

    I am so going to try this! I always plant jalepenos for salsa but always have way more than I can use. Thanks for this!

    1. Thanks Michelle! I hope that you like it! Let me know how it turns out.

  2. Jessy Tucker says:

    I am trying this ASAP!!!!!!

    1. I think you will love it. Keep in touch and let me know what you think!

  3. Barbara Harman says:

    Try putting bacon in brown sugar and then wrapping it around peppers with cream cheese!

  4. Katie Furey says:

    5 stars
    These were eaten very quickly during the game. I added an extra cup cheddar, and added 1/3 cup sour cream to the cream cheese mix. Will def make again

    1. Katie, I’m so glad you
      Liked them. Thanks for letting me know! I love these things! Can’t get enough.

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